chiffon

Japanese style chocolate cake roll made from a super soft and fluffy chiffon cake that melts in the mouth. Inside, it's filled with a light chocolate whipped cream. Airy and not overly sweet with all the chocolate goodness, it's so easy to indulge in the whole cake all by yourself!

Super Fluffy and Soft Japanese Chocolate Cake Roll

290 ml whipping cream 33%

semi-sweet chocolate

ml whole fat milk

tsp Dutch processed cocoa powder

granulated sugar

cake flour

tsp baking soda

tsp cream of tartar

tsp sea salt, (see substitutions in notes)

ml vegetable oil, (e.g. canola)

tsp vanilla extract

Line a 8 X 12" rectangular cake pan...

Line a 8 X 12" rectangular cake pan with parchment paper.

In a small sauce pan, heat the milk...

In a small sauce pan, heat the milk and cocoa powder on medium heat until powder is fully dissolved. Do not let the milk come to a boil. Keep stirring continuously while breaking down big clumps of powder. Once fully dissolved, set chocolate milk mixture aside to cool.

Preheat oven to 325F.

In a large mixing bowl, add in sugar,...

In a large mixing bowl, add in sugar, baking soda, first portion of cream of tartar and salt. Sift in cake flour, stir to combine.

Create a well in the center. Inside it,...

Create a well in the center. Inside it, add yolks, oil, vanilla extract and chocolate milk mixture.

Stir to combine until fully incorporated, do not...

Stir to combine until fully incorporated, do not over mix. Set this chocolate-flour mixture aside. 

In a clean and dry, non-plastic mixing bowl,...

In a clean and dry, non-plastic mixing bowl, whip egg whites on slow speed until frothy, add second portion of cream of tartar. (Note 1)

Increase speed to medium, once the whites become...

Increase speed to medium, once the whites become opaque and bubble size have tightened up, add sugar a little bit at a time.

Increase speed to med-high, whip until stiff peaks....

Increase speed to med-high, whip until stiff peaks. You've now made a meringue. (Note 2)

Gently fold 1/3 of the meringue into the...

Gently fold 1/3 of the meringue into the chocolate-flour mixture to get it moving. Once incorporated, fold in the rest of the meringue. Do not stir. Use batter immediately. 

Dab a bit of the batter onto the...

Dab a bit of the batter onto the sides of the parchment paper to keep corners together. Dab a little more onto the paper and stick it to the pan to prevent the parchment paper from tipping over into the cake batter. 

Pour into lined cake pan from one spot,...

Pour into lined cake pan from one spot, spread out the batter evenly with an angled spatula.

Tap the pan on the counter to release...

Tap the pan on the counter to release large air pockets.

Bake for 14-16 min. at 325F until a...

Bake for 14-16 min. at 325F until a skewer pulls out clean and cake springs back in the center.

Let cool 5 min. in the pan before...

Let cool 5 min. in the pan before removing.

Place cooling rack over cake pan.

Flip cake over onto the rack, gently remove...

Flip cake over onto the rack, gently remove paper. 

The side facing up will eventually become the...

The side facing up will eventually become the top of the cake roll. Try to remove as much of the "skin" as possible since the cake will look better with exposed crumbs. Let it sit on cooling rack for 5 min.

Place a piece of new parchment paper on...

Place a piece of new parchment paper on top

Flip the cake over and start rolling, allowing...

Flip  the cake over and start rolling, allowing the parchment paper to be in between the folds. This will prevent the cake from sticking to itself. It's important to roll the cake before it cools completely, otherwise, it will crack while rolling. Refer to video in post on how to roll.

Let it cool in this wrapped condition while...

Let it cool in this wrapped condition while making the chocolate whipped cream.

Place a mixing bowl and beaters in the...

Place a mixing bowl and beaters in the freezer to chill. It will help the cream whip better. 

Chop up chocolate into small pieces.

Place chocolate in a small pot along with...

Place chocolate in a small pot along with the cream. 

Heat over medium heat until chocolate is fully...

Heat over medium heat until chocolate is fully melted. Do not bring to a boil. 

Let cool to room temperature then place in...

Let cool to room temperature then place in the fridge to chill. Check on it every 10-15 minutes and give it a gentle stir. It should be chilled before whipping but do not let it cool for too long as it will become too stiff to whip. 

Place the chocolate and cream mixture in the...

Place the chocolate and cream mixture in the chilled mixing bowl, then beat on low speed and slowly increasing to medium. Stop when it start to get stiff. Do not over whip. 

Very carefully unroll the cake.

Gently add one even layer of the chocolate...

Gently add one even layer of the chocolate whipped cream onto the unrolled cake. 

Very gently roll the cake back up using...

Very gently roll the cake back up using the parchment paper to help push the cake onto itself. This will help prevent cracking. To further prevent cracks, add more cream along the short edge that is folded first and do not try to roll the cake too tightly. Cut off the sides before placing on a presentation plate. Enjoy!

My recipe for the perfect swiss roll cake -- a light, fluffy and delicately sweet chiffon cake rolled with a vanilla whipped cream.

Perfect Swiss Roll Cake

g cane sugar

g avocado oil (or any light vegetable oil)

30 ml whole milk

g cake flour (sifted)

egg whites (room temperature)

ml heavy whipping cream

Tbsp sugar

Prepare a 9" by 13" baking tray with parchment paper.

Separate the egg whites from the egg yolks into 2 different bowls (one for egg whites and one for egg yolks).

Tip: ensure your bowl for beating the egg whites is clean, with no traces of oil. Give the bowl and whisk a quick wipe with paper towel and a bit of lemon juice or vinegar prior to adding the egg whites.

Preheat the oven to 375°F/191°C.

Combine the egg yolks with 30g sugar and whisk together. Add in the oil, milk, vanilla extract and whisk again.

Sift in the cake flour over top of the egg yolk mixture and whisk to combine, until there are no lumps.

In a clean stand mixer bowl fitted with a whisk attachment, add the room temperature egg whites.

Turn on the mixer on low speed.

Once the egg whites become foamy with bubbles, add in a little cream of tartar (or lemon juice/vinegar).

Gradually increase the speed of the mixer, and slowly pour in the granulated sugar.

Continue to whip the egg whites until fluffy, shiny and reaches a soft peak. (The egg whites will form a curved tail at the end of the whisk).

Using a spatula, fold about ⅓rd of the egg whites into the egg yolk batter. This will help to loosen up the egg yolk batter.

Note: Folding is different than stirring. It takes a lighter hand to not deflate the whipped egg whites. To fold, take the spatula to the bottom of the mixture, and scoop up (a slow flick of the wrist) while turning the bowl about 90 degrees. Continue to turn the bowl and fold until the mixture is almost homogeneous.

Add the next 3rd of the egg white mixture, folding it into the egg yolk mixture. Continue to fold until all of the remaining egg white mixture is incorporated into the batter, but be sure not to overfold or the egg whites will be deflated.

Transfer the cake batter to a 9″ by 13″ baking tray lined with parchment paper.

Give the tray a few taps to release any trapped air bubbles.

Bake at 375°F/191°C for 14-15 minutes, until the cake surface is golden brown and dry to the touch. The cake should be bounce back when slightly pressed with a finger tip.

Remove the cake from the oven and immediately drop it from a height of 1′. This prevents the cake from shrinkage.

Let the cake cool on a cooling rack for 10-15 minutes (just until it’s the slightest bit warm — not completely cool).

Make the cake:

While the cake is cooling, make the whipped cream.

Tip: A chilled bowl (in the fridge) will help the cream to whip up nicely.

Pour the heavy cream into the chilled bowl, add in the powdered sugar and use a whisk to whip to stiff peaks. (Don’t overwhip or the cream will turn into butter).

Make the whipped cream:

Place the slightly warm cake onto a large piece of parchment paper, with the top side down (the browned exterior). Of course, you can choose to roll it the other way if you like.

Dollop the whipped cream onto the surface of the cake.

Use an offset spatula to evenly spread the whipped cream over the entire cake.

Starting at the short end, use the parchment paper to help gently roll up the cake.

Use the parchment paper to gently push the roll so it is taut.

Make sure the seam-side is facing down, seal the ends of the parchment paper.

Place the cake onto a tray and into the fridge for at least 6 hours to firm up.

Cut the cake ends off with a serrated knife. Use a damp, warm towel to clean the knife in between slices.

Cut into thick slices and serve.

Assemble the cake:

https://www.youtube.com/watch?v=Yow_OJ6UdoI&feature=youtu.be

This recipe for Perfect Swiss Roll Cake yields a light, fluffy and spongy cake that is not too sweet. This chiffon-style cake is very versatile — fill it with whipped cream, jam, or ganache, and is simple to make, with no cracking.

Follow along:
Website: https://www.siftandsimmer.com
Instagram: https://www.instagram.com/siftandsimmer

***********************
Ingredients:

Cake:
3 egg yolks
30 g granulated cane sugar
30 g avocado oil or any light vegetable oil
30 ml whole milk
½ tsp vanilla extract
60 g cake flour sifted
3 egg whites room temperature
¼ tsp cream of tartar
30 g granulated cane sugar

Whipped Cream:
125 ml heavy whipping cream
1 Tbsp powdered sugar

***********************
Get the full recipe here: https://www.siftandsimmer.com/perfect-swiss-roll-cake/

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How to Make the PERFECT Swiss Roll Cake... NO CRACKING!

The perfect lemon chiffon cake layered with creamy lemon curd.

Lemon Chiffon Cake

all-purpose flour

baking powder

sugar

salt

vegetable oil oil

water

eggs separated (room temp)

vanilla

lemon zest

lemon juice

cream of tartar

butter

Milk (I am leaving this

lemon curd (Recipe Included in this post)

strawberries

Grease your 6-inch cake pans, then line the bottom with a 6-inch circle of parchment. I do this by sitting the cake pan on a piece of parchment, tracing it, and cutting it out.

Preheat oven to 325 degrees.

Sift together your flour, sugar, baking powder, and salt in a medium-sized bowl.

Form a well in the center of the dry ingredients. In the well, add in your water, oil, egg yolks. vanilla, lemon zest, lemon juice.

Mix to combine.

In a CLEAN bowl with a CLEAN whisk or hand mixer, whisk the eggs whites and cream of tartar to stiff peaks.

Fold about 1/4 of the egg whites into your cake batter. Folding carefully.

Fold in this rest of the egg whites until they are all incorporated. Be careful not to deflate the egg whites very much.

Divide the batter between the pans, either 3,6-inch, or 2,8-inch.

Move to oven and bake for about 30-45 minutes. The cake will be a light golden brown and a toothpick inserted comes out clean.

Remove from the oven and allow them to cool on a cooling rack for about 10 minutes.

Run a knife around the edges and remove them from the pan. These cakes were small enough I turned them out onto my hand, then right side up on the cooling rack.

If that makes your nervous, set a cooling rack on top and remove that way.

Allow the cakes to cool.

Once they are cooled, start the buttercream.

Add the butter, powdered sugar, and vanilla to a bowl. Start by adding 2 tablespoons milk. Mix on high speed until well blended. Check the consistency. If you want to a add more milk, do it.

Level your cake tops. What that means is cut off the top where is had domed to level it. This makes it so much easier to stack the layers, so don&#39;t skip this step!

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